Addition/Correction pubs.acs.org/JAFC
Correction to Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution Margaux Cameleyre, Georgia Lytra, Sophie Tempere, and Jean-Christophe Barbe* J. Agric. Food Chem. 2015, 63 (44), 9777−9788. DOI: 10.1021/acs.jafc.5b03489 Incorrect graphics were provided in the original publication for Figures 2 and 7. The correct graphics and captions are given below.
Figure 2. Detection probability of fruity reconstitution in different matrices: aromatic impact of higher alcohols at (a) low, (b) medium, and (c) high concentrations added to fruity reconstitution in dilute alcohol solution. ∗, expressed in milliliters of total fruity reconstitution (FR) diluted in 50 mL of matrix. DAS, dilute alcohol solution; HA, higher alcohols. The curves are drawn according to a sigmoid function.
Published: February 1, 2016 © 2016 American Chemical Society
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DOI: 10.1021/acs.jafc.6b00169 J. Agric. Food Chem. 2016, 64, 1221−1222
Journal of Agricultural and Food Chemistry
Addition/Correction
Figure 7. Impact of the mixture of higher alcohols on fresh- and jammy-fruit in (a, top) dilute alcohol solution and in (b, bottom) dearomatized red wine. Symbols represent σ and τ mean values; error bars indicate the 95% confidence interval on the mean for both τ and σ. FF, fresh-fruit; JM, jammy-fruit.
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DOI: 10.1021/acs.jafc.6b00169 J. Agric. Food Chem. 2016, 64, 1221−1222
